My sincere apologies to the Japanese people; I cheated on the soup base for the noodles. I diluted bottled, straight, soba tsuyu with water to make it. So easy but good. I did wash and rinse the noodles for a ridiculously long time, though and made the quail eggs from scratch, but not with the recommended tea. One of those couldn’t be bothered days. Still, rave review from good old Jade. I’m taking a nap after I post this 🙂
Gunpowder Tea Quail Eggs
30 quail eggs
3/4 cup soy sauce
2 star anise
2 tbsp gunpowder green tea
1 tsp sugar
1 tsp salt
2 tbsp black peppercorns
Cover the eggs with three inches of water, bring to a boil, remove from flame and cover for 5 minutes. With a slotted spoon, remove the eggs from the water and crack the shell all over with the back of a spoon or knife. Set aside.
Mix the rest of the ingredients together, then add to the egg water, mixing well. Put the eggs inside, cover, cool, then refrigerate overnight.
Green Tea Soba Noodles
2-3 bundles of green tea soba noodles, cooked, washed and rinsed
Blanched Chinese cabbage leaves
Gunpowder tea quail eggs, shelled and cut in half
Spicy, wild sesame seed shrimp https://cookinginsens.wordpress.com/2012/07/05/spicy-wild-sesame-seed-shrimp/
1 cup straight soba tsuyu
3 cups water
Place the noodles in serving bowls and top with the cabbage, quail eggs and shrimp. Bring the tsuyu and water to a boil, then ladle over the noodles and toppings. Sprinkle on some fried seaweed.